Tropical Mango Mousse Cups |
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Prep Time: 15 Minutes Cook Time: 80 Minutes |
Ready In: 95 Minutes Servings: 6 |
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Pepperidge Farm® Pastry Shells are baked until golden, filled with a luscious mixture of cream cheese, mango, brown sugar, lime zest and whipped topping, and served with a sprinkle of toasted coconut to make a tropical desert treat. Ingredients:
1 (10 ounce) package pepperidge farm® puff pastry shells |
1 (3 ounce) package cream cheese, softened |
1 mango, peeled, seeded and diced |
2 tablespoons packed brown sugar |
1 teaspoon grated lime zest |
1 cup thawed frozen whipped topping |
1/4 cup toasted shredded coconut |
mango slices or mint sprigs (optional) |
Directions:
1. Bake, cool and remove the 'tops' of the pastry shells according to the package directions.
2. Place the cream cheese, mango, brown sugar and lime zest into a food processor. Cover and blend until the mixture is smooth. Spoon the cream cheese mixture into a medium bowl. Fold in the whipped topping. Cover the bowl and refrigerate for 1 hour.
3. Divide the cream cheese mixture among the pastry shells. Sprinkle with the coconut and top with the mango slices, if desired.
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